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Coconut Cream Concentrate Recipes

Coconut Mushroom Soup

Coconut Mushroom Soup
Coconut Mushroom Soup
photo by recipe author

 

Servings: 12
Preparation Time: 10 minutes

Heat a sauce pan and add coconut oil. Add garlic and onion. Saute for a minute, then add salt, mushrooms and sugar.

Saute on low heat till the onions and mushrooms are cooked. Add thyme and flour. Mix well and then add the chicken stock.

Bring to a boil and cook further for 7-8 minutes. Add coconut cream concentrate and mix well.

Blend the soup using a hand blender or in a blender jar.

Sheetal from Foster City, CA won $50 for this recipe and photo! Submit your recipes and photos here!

 

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Coconut Butter Lemon Bars

Coconut Butter Lemon Bars
Coconut Butter Lemon Bars
photo by recipe author

 

Servings: 40+ small bars
Preparation Time: 10 minutes

In a small/medium bowl, combine ingredients except for the ground flax. Stir well.

Line a 8×8 baking pan with parchment paper.

Transfer mixture onto the pan. Spread evenly.

Sprinkle with ground flax. Freeze.

Cut according to preferred shape and size, serve.

Myra from Lewiston, ME won $50 for this recipe and photo! Submit your recipes and photos here!

Featured Product

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Ingredients: 100% Pure Coconut! Nothing else! Buy it now here!

What is Coconut Cream Concentrate™?

Coconut Cream Concentrate is whole coconut meat in concentrated form. It is sometimes referred to as “coconut butter.” It contains no additives* (not even water). The dried coconut meat is ground very finely, giving it a creamy consistency due to its high fat content, much like other nut butters. Since it is 70% fat, it is a rich source of pure coconut oil. Note: this is a food, not a cooking oil.

How is Coconut Cream Concentrate™ used?

You can mix 1 or 2 teaspoons of Coconut Cream Concentrate with water or juice to make a creamy coconut drink. Many people put it in their coffee as a non-dairy creamer. It is also an excellent ingredient for cooking and baking. Because of its low moisture content, it can be mixed right in the batter or dough of breads and pastries. It can also enhance soups, be blended with smoothies, or made into ice cream. Many people just eat it straight, or spread it on breads and crackers, because it is so delicious!

See Sarah Shilhavy’s article: 10 Different Ways to Eat Coconut Cream Concentrate

Note: in colder weather Coconut Cream Concentrate will become hard, due to the high amount of natural coconut oil and fiber. It needs to be warmed to liquefy. But this is a food, not a cooking oil. If you use high heat, it will burn.

How is Coconut Cream Concentrate™ different from canned coconut milks and creams?

Commercial coconut milks and creams are generally sold in cans, or sometimes boxes and tetra packs. The main ingredient in these products is water. If the fat content is 17%, it is called “coconut milk.” If the fat content is 24%, it is called “coconut cream.” But most of what you are purchasing is water. Coconut Cream Concentrate, on the other hand, has NO water, and is pure coconut. Unlike the commercial varieties, it also contains ALL the fiber of the coconut. Pure, dried coconut contains more fiber per gram than even oat bran! This fiber has been stripped out of commercial coconut milks and coconut creams. Also, almost all commercial coconut milks and creams have additives to prevent the water from separating from the coconut oil, and also have sulfites added to keep it white longer. Sometimes these additives are so small, that the FDA does not require them to list them on their labels as ingredients. Coconut Cream Concentrate, however, contains NO additives and NO preservatives at all: it is 100% natural coconut made from Philippine coconuts grown without pesticides or fertilizers. Coconut Cream Concentrate comes packaged in 1 pint or 1 quart glass jars.

Buy it now here!

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Spicy Walnut Butter

Spicy Walnut Butter
Spicy Walnut Butter
photo by recipe author

 

Servings: 1.5 cups
Preparation Time: 5 minutes

  • 2 cups raw walnuts
  • 2 teaspoons coconut cream concentrate
  • 2 teaspoons coconut oil
  • 1 medjool date
  • 1 tablespoon vanilla
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoons ground ginger
  • 1/4 teaspoon ground cayenne pepper
  • 1/4 teaspoon salt

Place walnuts in a food processor and run until a coarse texture is achieved.

Add the remainder of ingredients and run until a smooth nut butter texture is achieved.

Karen from Quincy, CA won $50 for this recipe and photo! Submit your recipes and photos here!

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Coconut Creamy Oatmeal

Coconut Creamy Oatmeal
Coconut Creamy Oatmeal
photo by recipe author

 

Servings: 3
Preparation Time: 15-20 minutes

Boil water in a small pot. Add a dash of salt.

Add in the oats. Stir.

When oats are almost cooked through, add in the coconut cream concentrate, raw honey, ground flax, chia seeds and coconut chips.

When everything is incorporated well, switch off the stove.

Serve with fresh homemade coconut milk, and top with more coconut chips and berries.

Myra from Lewiston, ME won $50 for this recipe and photo! Submit your recipes and photos here!

Featured Product

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A Raw Product from the Wilderness. Buy it here!

Healthy Traditions Organic Raw Honey comes from the frontier areas of Canada, and is only harvested during a 6-week period in the summer. Healthy Traditions is the exclusive source of this premium organic honey in the U.S. Most commercial honeys available on the market today come from bee farms, where the bees are controlled within a certain area and get their pollen from usually only one kind of flower. Many of the plants that produce these flowers (clover, orange blossom, etc.) are grown with pesticides and fertilizers as well. In addition, almost all honeys on the market are pasteurized in high heat and filtered, removing many of the beneficial nutrients and enzymes.

Healthy Traditions Organic Raw Honey has not been subjected to the heat of processing, only warmed enough to flow (same temperatures the honey would see inside the hive). We select only premium honey that is pure, smooth and creamy, with the consistency of soft margarine at harvest. It contains live yeast and enzymes, because it has not been processed. It also contains pollen because it has not been filtered—merely screened.

Fine textured crystals are characteristic of totally pure, unheated, unprocessed, raw honey. Properly crystallized honey has a fine, smooth texture. Crystallized honey preserves natural goodness and doesn’t drip. The more rapidly honey crystallizes the finer the texture will be. It will also turn harder over time as it crystallizes. Truly raw honeys do not deteriorate with age, but like fine wines, continue to age and develop into more complex tastes.

Buy it right now here!

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Avocado Chocolate Coconut Fudge

Avocado Chocolate Coconut Fudge
Avocado Chocolate Coconut Fudge
photo by recipe author

 

Servings: 16 (2 inch squares)
Preparation Time: 1.5 hours

In small saucepan, add cocoa powder, coconut milk, sugar, and salt. Mix over medium-low heat, stirring until smooth and creamy.

Let come to low boil and continue stirring and cooking for about 5 minutes.

Add vanilla, stir again, and remove from heat.

Let mixture cool completely. (You can speed this up in fridge, but do not let it harden.)

While chocolate is cooling, whip (or blend) CCC, coconut oil and avocado in a mixing bowl (or blender), until creamy and smooth.

Add cooled chocolate mixture to avocado mixture and whip (or blend) again until very creamy and smooth, scraping sides as needed.

Line an 8×8 baking dish with parchment paper. Pour fudge into pan, spreading out evenly.

Chill fudge in fridge until firmly set (about an hour).

Cut into 2 inch squares. Serve.

Note: Keep stored in fridge.

Recipe by Lynelle. Photo by Orissa. Submit your recipes here for a chance to win $50!

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Coconut Shrimp with Pineapple Coconut Dipping Sauce

Coconut Shrimp with Pineapple Coconut Dipping Sauce
Coconut Shrimp with Pineapple Coconut Dipping Sauce
photo by recipe author

 

Servings: 4: 5-6 shrimp per person, or great for an appetizer
Preparation Time: 30 minutes

Pineapple Coconut Dipping Sauce:

Coconut Shrimp:

  • 4 – 6 cups coconut oil
  • ½ pound large fresh wild caught shrimp; peeled, deveined, and butterflied (keep them covered with a wet paper towel while assembling other ingredients)
  • 1 ½ cups all-purpose, coconut, or sprouted spelt flour (any combo will work)
  • 2 tablespoons whole cane sugar
  • ½ tablespoon cornstarch
  • ¼ teaspoon salt
  • 1 cup milk
  • 1 cup panko bread crumbs
  • ½ cup coconut flakes

Place ¾ cup flour on a plate, place remaining ¾ cup flour in a bowl with sugar, cornstarch, and salt. Stir milk into flour mixture. Let rest for 5 minutes.

Combine panko and coconut on a plate.

Assemble shrimp, flour, flour/milk mixture, panko/coconut mixture.

Heat oil to 350° in a heavy pan, dredge butterflied shrimp in flour, dip in flour/milk mixture and cover with panko/coconut.

Set aside on parchment paper or plate until all shrimp are battered.

Place shrimp in oil, 6 at a time, for 2-3 minutes, turning once. Remove to wire rack or paper towels.

Continue until all shrimp are cooked.

Cheryl from Oklahoma City, OK won $50 for this recipe and photo! Submit your recipes and photos here!

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Ginger Strawberry Grapefruit Smoothie

Ginger Strawberry Grapefruit Smoothie
Ginger Strawberry Grapefruit Smoothie
photo by recipe author

 

Servings: yields three 1 3/4-cup servings
Preparation Time: 5 minutes

  • 1 grapefruit, peeled, skins removed, and seeded
  • 2 cups frozen strawberries
  • 1 honey crisp or pink lady apple, cored and sliced
  • 1-inch piece fresh ginger, peeled and finely chopped
  • 1 cup coconut water
  • 1 tablespoon coconut cream concentrate*

Prepare coconut cream concentrate, then add to the blender with all the other ingredients and pulse until smooth.

Serve with slices of fresh, tangy grapefruit.

Note: Leftover smoothie can be made into popsicles.

*Learn how to prepare coconut cream concentrate for use in a smoothie. Watch this video here.

Recipe and photo by Orissa. Submit your recipes and photos here for a chance to win $50!

Featured Product

ccc32

Ingredients: 100% Pure Coconut! Nothing else! Buy it here!

Commercial coconut milks and creams are generally sold in cans, or sometimes boxes and tetra packs. The main ingredient in these products is water. If the fat content is 17%, it is called “coconut milk.” If the fat content is 24%, it is called “coconut cream.” But most of what you are purchasing is water. Coconut Cream Concentrate, on the other hand, has NO water, and is pure coconut. Unlike the commercial varieties, it also contains ALL the fiber of the coconut. Pure, dried coconut contains more fiber per gram than even oat bran! This fiber has been stripped out of commercial coconut milks and coconut creams. Also, almost all commercial coconut milks and creams have additives to prevent the water from separating from the coconut oil, and also have sulfites added to keep it white longer. Sometimes these additives are so small, that the FDA does not require them to list them on their labels as ingredients. Coconut Cream Concentrate, however, contains NO additives and NO preservatives at all: it is 100% natural coconut made from Philippine coconuts grown without pesticides or fertilizers.

Buy it here!

Read More

Chewy Tropical Granola Bars

Chewy Tropical Granola Bars
Chewy Tropical Granola Bars
photo by recipe author

 

Servings: 24 small bars
Preparation Time: 20 minutes

Lightly toast the oats and coconut flakes in a pan, on medium heat. Add the flaxseed and combine well.

Melt the coconut cream concentrate and coconut oil in a separate pan. Add the honey and maple syrup. Mix well.

Pour dry ingredients into wet ingredients and mix. Turn stove off.

Transfer into a loaf pan lined with foil or parchment paper. Flatten evenly. Sprinkle with cinnamon.

Allow to chill in the refrigerator before cutting into desired size.

Myra from Lewiston, ME won $50 for this recipe and photo! Submit your recipes and photos here for a chance to win $50!

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